Food Science 1

Description

This course introduces students to foods in a scientific way. It explores different commodities and takes students through their structure, function and issues relating to legal aspects of foods such as additives. This information is fundamental to further studies in food and nutrition and is complementary to studies in nutrition covered in first semester.

Availability

Callaghan

Semester 2 - 2017

Learning Outcomes

On successful completion of the course students will be able to:

1. Apply basic scientific principles to the preparation and evaluation of foods

2. Demonstrate appropriate skills and techniques in carrying out practical exercises in a scientifically sound, safe and hygienic manner

3. Demonstrate sound managerial principles and skills in organising, conducting and evaluating the results of the food preparation workshops

4. Demonstrate an understanding of food science and technology principles used in the production of commercial food products.

Content

Food Safety & Hygiene

Food processing

Chemical & Physical properties of food

Eggs

Dairy foods

Fuits & Vegetables

Meat, Seafood & poultry

Legumes

Cereals & milling

Bakery products

Nutritional consequences of food processing

Beverages

Requisite

This course is only available to students enrolled in the B Nutrition & Dietetics (Hon) or B Teaching (Secondary) / B Technology or B of Teaching (Technology) (Hon) programs. If you have successfully completed HLSC1200 you cannot enrol in this course.

Assessment Items

In Term Test: Mid-semester Exam

Formal Examination: Final Exam

Tutorial / Laboratory Exercises: Laboratory Attendance

Presentation: Laboratory report and presentation

Contact Hours

Callaghan

Laboratory

Face to Face On Campus 3 hour(s) per Week for Full Term starting in week 1

Laboratory runs from weeks 1 - 13

Lecture

Face to Face On Campus 2 hour(s) per Week for Full Term starting in week 1